Suzy's Sweet and Swine Pizza
Sweet and salty, this unique pizza is so delicious. I've changed the shape of the crust to create interest and chose to leave out the traditional[ red sauce in favor of sauteed fruits and vegetables. The cheese and fresh herbs add a great touch to finish it off. This can also be served as an appetizer by slicing it into thin slices on the diagonal. Serve the slices over a bed of Boston lettuce leaves and save the pineapple cap as a garnish. Finish off the meal with some vanilla yogurt topped with 1 tablespoon chopped pistachios for a power lunch!]
- Total Time:
- 32 min
- 12 min
- 20 min
- Yield: 4 servings
- 7 ounces prepared pizza dough, divided into 2 balls
- All-purpose flour, for dusting
- 1 teaspoon olive oil
- 1 teaspoon crushed red pepper flakes
- 2 ounces prosciutto, chopped
- 1 cup finely chopped red onion
- 1 cup chopped fresh pineapple
- 1/4 cup reduced-fat shredded mozzarella
- Freshly ground black pepper
- Chopped fresh basil leaves, for garnish
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out the dough balls to form 2 long rectangles and put them onto parchment lined baking sheets.
Put the olive oil in a medium skillet over medium-high heat and add the red pepper flakes. Allow the flakes to sizzle and season the oil. Add the prosciutto and onion and cook until browned, about 7 to 10 minutes. Stir in the pineapple. Divide the mixture and spread it over the 2 pizza doughs. Top each pizza with half the mozzarella cheese and a few grindings of black pepper. Cook until the cheese is melted, about 7 to10 minutes. Sprinkle with fresh chopped basil for a flavor boost. Slice each pizza on the bias with a pizza cutter and serve.
Recipe courtesy Susannah Locketti